30-Minute Hoisin Glazed Tofu Rice Bowls
Crispy golden tofu cubes glazed in a sweet and savory hoisin sauce, served over fluffy rice with tender baby bok choy. This Asian-inspired bowl combines umami-rich flavors from soy sauce and chili garlic sauce with the natural sweetness of hoisin. Perfect for weeknight dinners or meal prep, the colorful presentation and balanced textures make it satisfying for both vegetarians and omnivores. The sauce clings beautifully to the seared tofu while the bok choy adds fresh crunch and mild bitterness that complements the rich glaze.
Ingredients
- 16 oz tofu, extra-firm, cut into 1/2 inch cubes
- ¾ cup stock, any type
- 3 tbsp ketchup
- 3 tbsp hoisin sauce
- 2 tsp cornstarch
- 2 tsp soy sauce, low-sodium
- 2 tsp chili garlic sauce
- 1 tsp rice vinegar
- 1 ½ cups white or brown rice, uncooked
- 2 cloves shallots, diced
- 8 oz baby bok choy, chopped, leaves and stems separateregular bok choy or cabbage1:1vegetarianvegan
chop regular bok choy smaller
- 1 lime, cut into wedges
- 2 tbsp cooking oil, divided
- 1 tsp white sesame seeds
Instructions
- 1
Heat nonstick pan with 1 tablespoon oil over medium heat
- 2
Add tofu cubes and sear on all sides until golden brown, about 8 minutes
- 3
Remove tofu and set aside, return pan to heat
- 4
Add remaining oil to heated pan
- 5
Add diced shallots and bok choy stems, saute until tender
- 6
Add bok choy leaves and saute for 1 minute more
- 7
Stir sauce mixture and add to pan with tofu
- 8
Simmer for 1 minute until sauce thickens and coats ingredients
- 9
Divide rice between bowls and top with tofu mixture
- 10
Sprinkle with sesame seeds and serve with lime wedges
Tips
Press tofu with paper towels before cubing to remove excess moisture for better searing and crispier texture.
Keep bok choy stems and leaves separate since stems need longer cooking time to become tender.
Stir the sauce before adding to prevent cornstarch from settling and creating lumps in the glaze.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Cook rice and prep vegetables up to 2 days ahead, store separately
Serve immediately while tofu is warm and crispy
Common Mistakes
Press tofu well to avoid oil splatter and achieve proper browning
Do not overcrowd pan when searing tofu to prevent steaming
Substitutions
chop regular bok choy smaller
FAQ
Can I use firm tofu instead of extra-firm?
Yes, but press it longer to remove more moisture. Extra-firm holds its shape better during searing and creates a crispier exterior.
What if I cannot find hoisin sauce?
Mix 3 tablespoons teriyaki sauce with 1 teaspoon brown sugar and a pinch of five-spice powder for a similar sweet and savory flavor.
How long will the rice bowls keep in the refrigerator?
Store components separately for up to 3 days. The tofu stays crispier when reheated separately from the vegetables and rice.